Sunday, December 29, 2019
10 Best Colorado Beers of 2019
As Colorado exceeded 400 breweries in 2019, the need for beer makers to stand out to attract customers was never more acute. Some developed all new flavors, some put new spins on traditional styles and some doubled down on what they do best.
The result was akin to a dream scenario for fans of experimental creations, offering a wide variety of efforts that sometimes landed with a thud but often seemed to produce stunning tastes, both in one-offs and in packaged or regular-rotation beers. As such, the 10 best Colorado beers of 2019 - beers that either were introduced this year or took on a special significance over the past 12 months - are heavy on envelope-pushing but still are wildly satisfying. Enjoy.
10) Storm Peak Brewing Hoochie Mama
As breweries across the country rush to nail the "accessible sour," they should look toward Steamboat Springs, where Storm Peak produces a sour blonde ale with guava that fills the mouth with unusual fruit flavors and then eases in a tart backtaste that sticks around. Hoochie Mama won a silver medal at the Great American Beer Festival for fruited American-style sour ales, ensuring that 2019 was the year that Colorado began to know its greatness.
9) Briar Common Joyce + Brett
The first barrel-aged experiment from this too-often-overlooked Denver brewery was a saison that sat in one of its seven tanks for 18 months with Brettanomyces and then another nine months on French oak. But the immense outlay of facility space was more than worth it, as what came of it was a sharp beer (second from right in the lead photo in this blog) that crackles with the feel of its yeast and its barrel and at the same time is wildly smooth. If Briar Common had doubts about jumping into barrel aging, this should end them.
8) Weldwerks Peanut Butter Cup Medianoche
This beer is Weldwerks in a nutshell: An imperial stout that uses an unusual and easily flubbable ingredient coming in at an ABV (around 15%) that seemingly is too high to enjoy. Yet, the Greeley brewery nailed it, offering a thick and peanut-butter-laden creation that fills you up but also leaves you wanting more of the well-blended flavors it presents. It's another reminder that no matter what Weldwerks and founder/brewer Neil Fisher (pictured at left) is doing, it is worth trying.
7) Dueces Wild/Brass Brewing/Cerberus Imperial IPL
The most surprising find of the year was a rarely tried style from three Colorado Springs breweries that stole the show at Collaboration Beer Fest in March with a huge Polynesian hop taste that hasn't been seen before in an India pale lager. And it served as a reminder that at a time when visiting every brewery in the state is impossible, gems will continue to pop up outside the Denver/Boulder/Fort Collins area that deserve the beer community's attention.
6) Black Project Stargate Peach Rye: Nectarine Bourbon
Black Project isn't a brewery that tends to fly under the radar. But the hugely tart and complex spontaneously fermented sour ale it was pouring at January's Big Beers, Belgians & Barleywines Festival should have gotten even more attention than it did, for it ranked among the best creations ever from the Denver sour master. And it showed that no combination of barrels, yeast and fruit is too much to handle - either for Black Project or for a drinker's taste buds.
5) Great Divide Mexican Chocolate Yeti
Sixteen years into its brewery-defining Yeti imperial stout series, Great Divide continues to experiment with flavors and, in doing so, has produced its best creation yet. Vanilla, coffee and traditional Mexican spices combine to create a flavor profile that many other breweries have tried but that arguably none has pulled off so well before now - with a 9.5% ABV body that drinks like non-alcoholic coffee. Mexican Yeti proves once again that though Great Divide is a seemingly ancient 25 years of age, it's churning out experiments as well or better than its much younger competitors.
4) Spangalang Brewery Nonesuch
Once a year, like clockwork it happens: I drop into Spangalang, try a few new offerings and hit the floor with awe at how at least one experiment turns out. This year it was Nonesuch, a lighter-hued ale that was aged first in Chardonnay barrels and then in whiskey barrels and came out with a mouth-filling wallop of grape skins, woody overtones and a Brettanomyces zing that somehow blends into one artful and lasting sweet and sour taste. The Five Points brewery has become an absolute must-stop on any Denver beer tour.
3) Purpose Brewing Smoeltrekker # 13
What former New Belgium brewmaster Peter Bouckaert is doing at his small Fort Collins brewery is like rebellious, avant-garde art. There's an undefinable hoppy brew here, a taco-flavored brew there. But the piece de resistance of Purpose Brewing's portfolio in 2019 was a beer that approximated Bouckaert's celebrated La Folie creation - and than exceeded it with a flavor profile that hit your tart taste buds right away but then led you down a rabbit hole that embraced the well-used barrel it inhabited and let you feel an almost apple-and-cherry-like underbelly that soothed its wild overtones. This is a seasoned veteran at the height of his abilities.
2) Paradox Beer Smoked Maple Manhattan
There understandably will be people who say that the combined tastes of pancake syrup, an Italian amarena cherry made for cocktails and the base of a tart golden ale are just too much to handle in one drink. But for those who like their beers daring and dancing precariously on the edge of an overshot without stepping over it, there was no more rewarding beer made in Colorado this year. This beer changed from the first sip to the fourth to the 10th, revealing a different flavor each time - but one that continuously was unlike anything one has ever had in a beer. Fortune favors the bold, and there may be no brewery in Colorado taking chances like this Teller County artist today.
1) Oskar Blues Can-O-Bliss Tropical IPA
Oskar Blues did not make the most earth-shattering beer of 2019. What it made, simply, was the most drinkable, most mesmerizing offering of the year, daring to take the hazy IPA style in a new direction by ditching the traditional hops and going all in on the tropical flavors imparted by Mosaic, Azaca, Galaxy, Eldorado and Idaho 7. Rather than redefining the style, it simply did it better and fuller and juicier and yet somehow produced a brew you want to drink both in the cold of winter and the heat of summer. The Longmont beer pioneer has never been better. And after years of producing in-your-face beers that left you impressed but wanting just one or two of them, it excelled with an IPA you feel you can drink all day and never tire of what could be best described as the feel of Hawaiian fruit salad in beer form.
As Colorado exceeded 400 breweries in 2019, the need for beer makers to stand out to attract customers was never more acute. Some developed all new flavors, some put new spins on traditional styles and some doubled down on what they do best.
The result was akin to a dream scenario for fans of experimental creations, offering a wide variety of efforts that sometimes landed with a thud but often seemed to produce stunning tastes, both in one-offs and in packaged or regular-rotation beers. As such, the 10 best Colorado beers of 2019 - beers that either were introduced this year or took on a special significance over the past 12 months - are heavy on envelope-pushing but still are wildly satisfying. Enjoy.
10) Storm Peak Brewing Hoochie Mama
9) Briar Common Joyce + Brett
The first barrel-aged experiment from this too-often-overlooked Denver brewery was a saison that sat in one of its seven tanks for 18 months with Brettanomyces and then another nine months on French oak. But the immense outlay of facility space was more than worth it, as what came of it was a sharp beer (second from right in the lead photo in this blog) that crackles with the feel of its yeast and its barrel and at the same time is wildly smooth. If Briar Common had doubts about jumping into barrel aging, this should end them.
8) Weldwerks Peanut Butter Cup Medianoche
This beer is Weldwerks in a nutshell: An imperial stout that uses an unusual and easily flubbable ingredient coming in at an ABV (around 15%) that seemingly is too high to enjoy. Yet, the Greeley brewery nailed it, offering a thick and peanut-butter-laden creation that fills you up but also leaves you wanting more of the well-blended flavors it presents. It's another reminder that no matter what Weldwerks and founder/brewer Neil Fisher (pictured at left) is doing, it is worth trying.7) Dueces Wild/Brass Brewing/Cerberus Imperial IPL
The most surprising find of the year was a rarely tried style from three Colorado Springs breweries that stole the show at Collaboration Beer Fest in March with a huge Polynesian hop taste that hasn't been seen before in an India pale lager. And it served as a reminder that at a time when visiting every brewery in the state is impossible, gems will continue to pop up outside the Denver/Boulder/Fort Collins area that deserve the beer community's attention.
6) Black Project Stargate Peach Rye: Nectarine Bourbon
Black Project isn't a brewery that tends to fly under the radar. But the hugely tart and complex spontaneously fermented sour ale it was pouring at January's Big Beers, Belgians & Barleywines Festival should have gotten even more attention than it did, for it ranked among the best creations ever from the Denver sour master. And it showed that no combination of barrels, yeast and fruit is too much to handle - either for Black Project or for a drinker's taste buds.
5) Great Divide Mexican Chocolate Yeti
Sixteen years into its brewery-defining Yeti imperial stout series, Great Divide continues to experiment with flavors and, in doing so, has produced its best creation yet. Vanilla, coffee and traditional Mexican spices combine to create a flavor profile that many other breweries have tried but that arguably none has pulled off so well before now - with a 9.5% ABV body that drinks like non-alcoholic coffee. Mexican Yeti proves once again that though Great Divide is a seemingly ancient 25 years of age, it's churning out experiments as well or better than its much younger competitors.4) Spangalang Brewery Nonesuch
Once a year, like clockwork it happens: I drop into Spangalang, try a few new offerings and hit the floor with awe at how at least one experiment turns out. This year it was Nonesuch, a lighter-hued ale that was aged first in Chardonnay barrels and then in whiskey barrels and came out with a mouth-filling wallop of grape skins, woody overtones and a Brettanomyces zing that somehow blends into one artful and lasting sweet and sour taste. The Five Points brewery has become an absolute must-stop on any Denver beer tour.
3) Purpose Brewing Smoeltrekker # 13
What former New Belgium brewmaster Peter Bouckaert is doing at his small Fort Collins brewery is like rebellious, avant-garde art. There's an undefinable hoppy brew here, a taco-flavored brew there. But the piece de resistance of Purpose Brewing's portfolio in 2019 was a beer that approximated Bouckaert's celebrated La Folie creation - and than exceeded it with a flavor profile that hit your tart taste buds right away but then led you down a rabbit hole that embraced the well-used barrel it inhabited and let you feel an almost apple-and-cherry-like underbelly that soothed its wild overtones. This is a seasoned veteran at the height of his abilities.2) Paradox Beer Smoked Maple Manhattan
There understandably will be people who say that the combined tastes of pancake syrup, an Italian amarena cherry made for cocktails and the base of a tart golden ale are just too much to handle in one drink. But for those who like their beers daring and dancing precariously on the edge of an overshot without stepping over it, there was no more rewarding beer made in Colorado this year. This beer changed from the first sip to the fourth to the 10th, revealing a different flavor each time - but one that continuously was unlike anything one has ever had in a beer. Fortune favors the bold, and there may be no brewery in Colorado taking chances like this Teller County artist today.
1) Oskar Blues Can-O-Bliss Tropical IPA
Labels: Black Project, Briar Common Brewery + Eatery, Cerberus Brewing, Great Divide, Oskar Blues, Paradox Brewing, Purpose Brewing, Spangalang Brewery, Storm Peak Brewing, Top Beers of Year, Weldwerks Brewing
Friday, May 31, 2019
6 Beers That Have Put a Spring in Spring's StepJudging by the weekday crowd at Elitch Gardens today, spring has already segued into summer, no matter what the calendar may say. But beer seasons stick around a little longer, giving that precious extra time to sup up what breweries have made to help Coloradans bridge the crucial months between ski season and full-out camping time.
This year brought a variety of tastes giving life to what used to be a blah few months for new creations and seasonal offerings. And in the catch-all spirit of spring-cleaning one's beer notebook, a half dozen that ran the gamuts of flavor and release timing need to be called out and, in some cases, lobbied to be brought back again when the calendar turns from snow to sunshine in the same week.
1) Paradox MF Gose Pamplemousse
2) Denver Beer Co. Juicy Freak IPA
3) 3 Superheroes Walk Into a Brewery
4) Melvin Brewing TGR Pilsgnar
5) Bell's Brewery Official IPA
6) Left Hand Wheels Gose 'Round
Labels: Bell's Brewing, Cannonball Creek Brewing, Denver Beer Co, Left Hand Brewing, Melvin Brewing, Odd 13 Brewing, Odyssey Beerwerks, Paradox Brewing, spring seasonals
Sunday, December 30, 2018
10 Best Colorado Beers of 2018
As Colorado's brewing scene got more crowded this year, beer makers responded by getting more experimental. There were more collaborations, more barrel-aged creations, more breweries such as Liberati Oenobeers and Dos Luces Brewery and Cerveceria Colorado that make nothing like anyone else in the state makes.
What it added up to was a thrilling melange of one-offs and new entries into the scene that continued to redefine both what is possible and what is going to set the pace in future years. And the best beers of this year showcased not just how far afield the flavors can be but how widespread the creativity is across this state.
And with that said ...
10) Liberati Osteria & Oenobeers In Medio Stat Virtus
The newly opened grape-beer maker is an experience that must be had with multiple beers to understand just how much the addition of Viongnier or Gewurtztraminer grapes can alter and add to the beer styles you think you know. But nothing on the menu prepared by Alex Liberati (pictured here) is as fully transformative as this Belgian golden ale made with 48 percent Chardonnay grapes, a work of art that showcases the best of its beer and wine properties and leaves you wanting to delve into oenobeers much further.
9) Weldwerks/Casey Brewing and Blending Transmountain Diversion
In a year that may be remembered most for the hazy IPA takeover of craft beer - spoiler alert, there are three on this top 10 list - two of Colorado's best breweries proved the style could be elevated when great minds worked together. This Citra- and Nelson Sauvin-hopped joyride, a double IPA introduced at Collaboration Fest, was replete with pineapple and mango tastes and aptly highlighted the style not as a twist on IPA but a bold new category of beer on its own.
8) WildEdge Brewing Collective Birthday Barrel
Colorado's greatest secret, hidden in Cortez, celebrated its first anniversary with a barrel-aged tart saison fermented with Palisade peaches that stunned at the same time it encapsulated the style of this experimental small-town beer maker. Bold and sharp, it demonstrated why beer lovers must get outside of Denver and Fort Collins every once in a while to see how deep the state's reserves are.
7) Cannonball Creek Brewing Mike and Sebastian's Excellent Adventure
Amazingly crisp while still being hop-defined, this kolsch/IPA hybrid was singularly refreshing and eye-opening. A collaboration with Pizza Port Carlsbad and Germany's Freigeist Bierkultur, this introduced a new style that is begging to be replicated - if anyone can do it as well as the new king of Golden breweries.
6) Call to Arms Brewing Majestic Wolf Lamp
Huge congratulations go to the northwest Denver brewery for taking two beers that didn't work on their own - a Belgian quad and a petite saison - and blending them together in an oak barrel with black currants until it became something combining tartness, raspberry and a jamminess. Back story aside, it was one of the most interesting and cutting sour beers of this year.
5) Epic Brewing Lupulin Burst
This earned the title of standard-bearer among Colorado's single hazy IPAs in 2018 with a straightforward assault of guava, mango and pineapple that gave this a juice-like feel. Those who don't understand why hazies are garnering such devotion need try this to understand how different they are from traditional IPAs and how much tropical flavor the right hopping can imbue in a beer.
4) Paradox Beer Co. Divide Ethos
Coolship beers are, by their nature, unpredictable, which made this early 2018 offering all the more mind-bending for how drinkable and how nuanced it could be without taking on harsh characteristics. Like a kicked-up saison, this creation from one of the Pikes Peak area's finest breweries pricked your tongue with its wild yeast but then rolled smoothly and excitingly over your taste buds to create a truly unique flavor.
3) Telluride Brewing Fishwater Project
This barrel-aged double IPA is not a new offering. But in a year in which breweries barrel-aged beer with a huge range of results and did things to IPAs (brut IPAs, horrible milkshake IPAs) that did nothing to pump up their flavor, Fishwater Project has never been more relevant than it is today. It toes the line between boozy whiskey characteristics and an underlying superbly crafted five-hop flavor explosion in a way that few hybrids can. It is as complex and worthwhile as any beer you will find in Colorado.
2) Spangalang Brewery Vanguard 3000
There is nothing natural about blending a bourbon-barrel-aged Belgian tripel with an imperial stout made with vanilla and cinnamon. And yet in the hands of Five Points' too-often-overlooked auteurs, this is a pitch-dark ride that bursts with varying flavors as you swirl it over your tongue - and one that goes down far too easily for the alcohol bomb it is. There was genius in its making.
1) River North Brewery Quadruple Dry-Hopped Mountain Haze
It sounded like a gimmick. But the addition of Mosaic, Simcoe and Idaho 7 hops to River North's Citra-dominated hazy IPA created a super-charged version of both the beer and the style, leaving it overflowing with crisp, tropical flavors, all of which carry a classical hop back bite. It was a fuller and more complete beer, without an exceptional bitterness and booziness. And if you let it rest on your taste buds long enough, you could find new flavors in almost every tasting. Bravo.
As Colorado's brewing scene got more crowded this year, beer makers responded by getting more experimental. There were more collaborations, more barrel-aged creations, more breweries such as Liberati Oenobeers and Dos Luces Brewery and Cerveceria Colorado that make nothing like anyone else in the state makes.
What it added up to was a thrilling melange of one-offs and new entries into the scene that continued to redefine both what is possible and what is going to set the pace in future years. And the best beers of this year showcased not just how far afield the flavors can be but how widespread the creativity is across this state.
And with that said ...
10) Liberati Osteria & Oenobeers In Medio Stat Virtus
The newly opened grape-beer maker is an experience that must be had with multiple beers to understand just how much the addition of Viongnier or Gewurtztraminer grapes can alter and add to the beer styles you think you know. But nothing on the menu prepared by Alex Liberati (pictured here) is as fully transformative as this Belgian golden ale made with 48 percent Chardonnay grapes, a work of art that showcases the best of its beer and wine properties and leaves you wanting to delve into oenobeers much further.
9) Weldwerks/Casey Brewing and Blending Transmountain Diversion
In a year that may be remembered most for the hazy IPA takeover of craft beer - spoiler alert, there are three on this top 10 list - two of Colorado's best breweries proved the style could be elevated when great minds worked together. This Citra- and Nelson Sauvin-hopped joyride, a double IPA introduced at Collaboration Fest, was replete with pineapple and mango tastes and aptly highlighted the style not as a twist on IPA but a bold new category of beer on its own.
8) WildEdge Brewing Collective Birthday Barrel
Colorado's greatest secret, hidden in Cortez, celebrated its first anniversary with a barrel-aged tart saison fermented with Palisade peaches that stunned at the same time it encapsulated the style of this experimental small-town beer maker. Bold and sharp, it demonstrated why beer lovers must get outside of Denver and Fort Collins every once in a while to see how deep the state's reserves are.
7) Cannonball Creek Brewing Mike and Sebastian's Excellent Adventure
Amazingly crisp while still being hop-defined, this kolsch/IPA hybrid was singularly refreshing and eye-opening. A collaboration with Pizza Port Carlsbad and Germany's Freigeist Bierkultur, this introduced a new style that is begging to be replicated - if anyone can do it as well as the new king of Golden breweries.
6) Call to Arms Brewing Majestic Wolf Lamp
Huge congratulations go to the northwest Denver brewery for taking two beers that didn't work on their own - a Belgian quad and a petite saison - and blending them together in an oak barrel with black currants until it became something combining tartness, raspberry and a jamminess. Back story aside, it was one of the most interesting and cutting sour beers of this year.
5) Epic Brewing Lupulin Burst
This earned the title of standard-bearer among Colorado's single hazy IPAs in 2018 with a straightforward assault of guava, mango and pineapple that gave this a juice-like feel. Those who don't understand why hazies are garnering such devotion need try this to understand how different they are from traditional IPAs and how much tropical flavor the right hopping can imbue in a beer.
4) Paradox Beer Co. Divide Ethos
Coolship beers are, by their nature, unpredictable, which made this early 2018 offering all the more mind-bending for how drinkable and how nuanced it could be without taking on harsh characteristics. Like a kicked-up saison, this creation from one of the Pikes Peak area's finest breweries pricked your tongue with its wild yeast but then rolled smoothly and excitingly over your taste buds to create a truly unique flavor.3) Telluride Brewing Fishwater Project
This barrel-aged double IPA is not a new offering. But in a year in which breweries barrel-aged beer with a huge range of results and did things to IPAs (brut IPAs, horrible milkshake IPAs) that did nothing to pump up their flavor, Fishwater Project has never been more relevant than it is today. It toes the line between boozy whiskey characteristics and an underlying superbly crafted five-hop flavor explosion in a way that few hybrids can. It is as complex and worthwhile as any beer you will find in Colorado.
2) Spangalang Brewery Vanguard 3000
There is nothing natural about blending a bourbon-barrel-aged Belgian tripel with an imperial stout made with vanilla and cinnamon. And yet in the hands of Five Points' too-often-overlooked auteurs, this is a pitch-dark ride that bursts with varying flavors as you swirl it over your tongue - and one that goes down far too easily for the alcohol bomb it is. There was genius in its making.
1) River North Brewery Quadruple Dry-Hopped Mountain Haze
It sounded like a gimmick. But the addition of Mosaic, Simcoe and Idaho 7 hops to River North's Citra-dominated hazy IPA created a super-charged version of both the beer and the style, leaving it overflowing with crisp, tropical flavors, all of which carry a classical hop back bite. It was a fuller and more complete beer, without an exceptional bitterness and booziness. And if you let it rest on your taste buds long enough, you could find new flavors in almost every tasting. Bravo.
Labels: Call to Arms Brewing, Cannonball Creek Brewing, Epic Brewing, Liberati Oenobeers, Paradox Brewing, River North Brewery, Spangalang Brewery, Telluride Brewing, Weldwerks Brewing, WildEdge Brewing Collective
Wednesday, September 05, 2018
Molly's Offers a Lesson on How to Stand Out in the Liquor-Store Sector
When it opened some 3-1/2 years ago, Molly's Spirits entered a Denver-area liquor-store market that wasn't lacking in stars. So, rather than getting by just on what it procured and sold, the Lakeside retailer moved toward a unique place in the industry - it differentiated itself on what it made.
Jumping headfirst into the world of collaboration beers that had been dominated by breweries and a few beer bars, Molly's officials teamed first with Odd13 Brewing, asking the Lafayette auteur to help it fill a George Dickel whiskey barrel that it obtained. Soon that vessel was awash in biere de garde, infused with both Brettanomyces and peaches, and the experiment showed just how little non-beer-maker Molly's was willing to hold back as it stepped into this new territory.
Since then, collaboration experiments have rolled out constantly. There was the bourbon-barrel-aged Oud Bruin with cocoa nibs and cherries that it made with Mockery Brewing. There was the cream ale with vanilla beans and cocoa nibs that was aged in Buffalo Trace barrels with aged coffee beans in conjunction with Fiction Brewing. And there were a lot more rarities like these.
But it hasn't just been gonzo recipes that Molly's has rolled out as part of its collaboration series. There also have been hazy IPAs and kettle sours and even an amber lager being sold in six-packs. Several of them have been excellent.
The reason for all of this effort has been to stand out from other big liquor stores that, like Molly's, can open the doors of the beer world to shoppers. But in addition to helping the store attract return customers, the program also has helped it to develop deeper relationships with local breweries, particularly smaller beer makers that really can benefit from such patronage.
"That all just stems from our culture and our mindset of trying to set ourselves apart from everybody else," said Tony Doria, the store's assistant beer manager (pictured at top) who is in charge of the collaboration program. "As the new player in the game, we felt we needed to set ourselves apart from the other big-box stores."
Though most of the collaborations are high-dollar offerings that appeal more to beer geeks than to the general public, the beers don't tend to stay on the shelves too long. Still, every team effort can be found in a cellar at the front of the store, released occasionally as they age to loyalty-club members.
A July offering demonstrates well the complexity that can be found in the Molly's beers. Teaming with Paradox Beer Co., the store produced Elijah Lux, a strong golden sour aged in Elijah Craig barrels with Luxardo cherries and tangerines. Tart without being biting and barrel-aged without being boozy, its taste is one that is reminiscent of a spirit, if significantly more approachable.
But in many ways, the non-barrel-aged offerings are even more impressive with their ability to satisfy fully.
Better Together, a hazy IPA put together with New Image Brewing, was the tropical fruit bomb that many of its style have been, but it has an easy bit and looks intriguingly like the offspring of chicken soup and pineapple juice.
Meanwhile, Molly's Sip of Colorado, an amber lager made with Aspen Brewing Co., has a telling but not overbearing hop bite on its back end that gives a little more oomph to a light-bodied beer that is a wonderful summer sipper. And at just $5.99 a six-pack, it may be the best bargain in Denver.
Maybe the most surprising thing about Molly's program is that is hasn't been copied yet by other stores, which stand rightly to draw in new customers by offering things that literally can't be found at any other retailer in the state.
Regardless, credit Molly's for breaking new ground and for offering up complex and also comfortable flavors and pushing the boundaries of what a craft-beer-centric liquor store is.
"If a beer nerd gets excited about this, this is where you can get it," Doria said. "This is one of those things that makes us unique, that are a one-of-a-kind thing that you can't get anywhere else."
When it opened some 3-1/2 years ago, Molly's Spirits entered a Denver-area liquor-store market that wasn't lacking in stars. So, rather than getting by just on what it procured and sold, the Lakeside retailer moved toward a unique place in the industry - it differentiated itself on what it made.
Jumping headfirst into the world of collaboration beers that had been dominated by breweries and a few beer bars, Molly's officials teamed first with Odd13 Brewing, asking the Lafayette auteur to help it fill a George Dickel whiskey barrel that it obtained. Soon that vessel was awash in biere de garde, infused with both Brettanomyces and peaches, and the experiment showed just how little non-beer-maker Molly's was willing to hold back as it stepped into this new territory.
Since then, collaboration experiments have rolled out constantly. There was the bourbon-barrel-aged Oud Bruin with cocoa nibs and cherries that it made with Mockery Brewing. There was the cream ale with vanilla beans and cocoa nibs that was aged in Buffalo Trace barrels with aged coffee beans in conjunction with Fiction Brewing. And there were a lot more rarities like these.
But it hasn't just been gonzo recipes that Molly's has rolled out as part of its collaboration series. There also have been hazy IPAs and kettle sours and even an amber lager being sold in six-packs. Several of them have been excellent.
The reason for all of this effort has been to stand out from other big liquor stores that, like Molly's, can open the doors of the beer world to shoppers. But in addition to helping the store attract return customers, the program also has helped it to develop deeper relationships with local breweries, particularly smaller beer makers that really can benefit from such patronage.
"That all just stems from our culture and our mindset of trying to set ourselves apart from everybody else," said Tony Doria, the store's assistant beer manager (pictured at top) who is in charge of the collaboration program. "As the new player in the game, we felt we needed to set ourselves apart from the other big-box stores."
Though most of the collaborations are high-dollar offerings that appeal more to beer geeks than to the general public, the beers don't tend to stay on the shelves too long. Still, every team effort can be found in a cellar at the front of the store, released occasionally as they age to loyalty-club members.A July offering demonstrates well the complexity that can be found in the Molly's beers. Teaming with Paradox Beer Co., the store produced Elijah Lux, a strong golden sour aged in Elijah Craig barrels with Luxardo cherries and tangerines. Tart without being biting and barrel-aged without being boozy, its taste is one that is reminiscent of a spirit, if significantly more approachable.
But in many ways, the non-barrel-aged offerings are even more impressive with their ability to satisfy fully.
Better Together, a hazy IPA put together with New Image Brewing, was the tropical fruit bomb that many of its style have been, but it has an easy bit and looks intriguingly like the offspring of chicken soup and pineapple juice.
Meanwhile, Molly's Sip of Colorado, an amber lager made with Aspen Brewing Co., has a telling but not overbearing hop bite on its back end that gives a little more oomph to a light-bodied beer that is a wonderful summer sipper. And at just $5.99 a six-pack, it may be the best bargain in Denver.Maybe the most surprising thing about Molly's program is that is hasn't been copied yet by other stores, which stand rightly to draw in new customers by offering things that literally can't be found at any other retailer in the state.
Regardless, credit Molly's for breaking new ground and for offering up complex and also comfortable flavors and pushing the boundaries of what a craft-beer-centric liquor store is.
"If a beer nerd gets excited about this, this is where you can get it," Doria said. "This is one of those things that makes us unique, that are a one-of-a-kind thing that you can't get anywhere else."
Labels: Aspen Brewing, Barrel aging, Fiction Brewing, liquor stores, Mockery Brewing, Molly's Spirits, New Image Brewing, Odd 13 Brewing, Paradox Brewing
Tuesday, January 09, 2018
5 Things I Learned at Big Beers Fest 2018
Tiramisu, French toast, crickets: These were the flavors one can't forget from the 2018 Big Beers, Belgians and Barleywines Festival.
The collection of roundly amazing beers — I poured just one into a dump bucket during the four-hour tasting — was again a master study on barrel aging, hearty hopping and using bugs to bring the right level of tartness to beer. But this year, more so than in past years, it also felt like a grand experiment on the adjuncts that can push beers beyond their normal limit. And what a wonderful palate-wrecking experience it became.
There were desert beers, including a New England-style IPA made with Betty Crocker cake sprinkles (Thank you, Outer Range Brewing, for keeping the cake flavor light). There were sours that relied on the presence of multiple fruits to create new flavors. And by the time you got the gumption up to try Epic Brewing's Chapulin Gose, you literally found yourself saying: "I like the beer, but I'm not picking up the flavor of the crickets or the agave worm salt in here." And, yes, you were bummed.
So what were the biggest takeaways of the festival? Here's a few:
1) The bolder the range of flavors in big beers, the more they stood out.
Certainly, there were the big and dangerous classic bourbon-barrel-aged imperial stouts there. Loveland Aleworks had a 2015 version that was incredibly smooth. River North Brewery offered up a whiskey-barrel-aged English-style old ale that was so warming it set your insides ablaze.
But the real head-turners were gems like Cellar West Artisan Ales' Farmers Breakfast, a farmhouse-style imperial breakfast stout that was re-fermented in bourbon barrels with maple syrup and offered a fascinating melange of flavors that somehow became French toast in a glass. Or there was Epic's Triple Barrel Big Bad Baptist, which not only featured imperial stout aged in whiskey barrels but had barrel-aged coconut that made this spring to a new vibrancy and overshadow its high ABV.
2) Spices are on the rise as adjuncts, thankfully.
You saw this trend where the beer advertised it blatantly. Crazy Mountain's Rum Barrel Aged Spanish Coffee Stout, for example, was rendered unforgettable by the fact that the Denver brewery used Mexican chocolate to make what could have been a heavy beer burst with flavor.
But the trend appeared even where you were least expecting it, and it was pleasing. Verboten's Tiramisu Little Nonsense had a surprising shock of Saigon cinnamon that left you with hope that chefs can make deserts like this too. And Intrepid Sojourner Beer Project's Barrel-Aged Imperial Turkish Coffee Stout added even more Middle Eastern spicing than its regular-strength version - and took your palate to a far-off place.
3) It's time to elevate Paradox Beer Company to its place among Colorado's best.
If there was a single beer of the festival, it was this Teller County brewery's Divide Ethos, a spontaneously fermented wild ale that felt like a kicked-up saison, with the bugs pinching your tongue with just a bit of sour and a whole lot of wild. The fact that it was the brewery's first coolship beer speaks even more to its ability to create new flavors.
Paradox was a big winner last year as well. It doesn't get as much attention as some of Colorado's other great wild-yeast-ale makers, partly because of its out-of-the-way location west of Colorado Springs. But it sure should.
4) It's the fruit and unusual add-ins, as much as the bugs, that are propelling stand-out sours.
Maybe Modern Times pushed the sour envelope a little too much with its One Million Tomorrows, but by mixing a ton of blueberries and raspberries into its wine-barrel-aged saison, it created such a complex flavor that you were willing to forgive the brewery.
No forgiveness at all was needed for Three Barrel's Hermano X, a lambic made with coriander, orange peel and three types of pepper that was tart enough to wake up your taste buds and your mind. And if Caution Brewing's Mazu Sour Belgian Golden — made with orange peel, coriander and cardamom and aged in red-wine barrels — wasn't the best sour on the floor, it may have been the most unique.
5) More significantly aged beers are needed.
Two-and-three-year-old beers were everywhere. But the joy of sipping Stone Brewing's 2007 Old Guardian Barleywine and enjoying its sweetly aged body even as the hops diminished was a short-lived pleasure because it stood so alone among the largely newer beers on the floor (save for Sam Adams' 24-year-old Triple Bock).
There wasn't much one could have left wanting from the festival. But 10-year-or-older beers would have been fun to try more frequently.
Tiramisu, French toast, crickets: These were the flavors one can't forget from the 2018 Big Beers, Belgians and Barleywines Festival.
The collection of roundly amazing beers — I poured just one into a dump bucket during the four-hour tasting — was again a master study on barrel aging, hearty hopping and using bugs to bring the right level of tartness to beer. But this year, more so than in past years, it also felt like a grand experiment on the adjuncts that can push beers beyond their normal limit. And what a wonderful palate-wrecking experience it became.
There were desert beers, including a New England-style IPA made with Betty Crocker cake sprinkles (Thank you, Outer Range Brewing, for keeping the cake flavor light). There were sours that relied on the presence of multiple fruits to create new flavors. And by the time you got the gumption up to try Epic Brewing's Chapulin Gose, you literally found yourself saying: "I like the beer, but I'm not picking up the flavor of the crickets or the agave worm salt in here." And, yes, you were bummed.
So what were the biggest takeaways of the festival? Here's a few:
1) The bolder the range of flavors in big beers, the more they stood out.
Certainly, there were the big and dangerous classic bourbon-barrel-aged imperial stouts there. Loveland Aleworks had a 2015 version that was incredibly smooth. River North Brewery offered up a whiskey-barrel-aged English-style old ale that was so warming it set your insides ablaze.
But the real head-turners were gems like Cellar West Artisan Ales' Farmers Breakfast, a farmhouse-style imperial breakfast stout that was re-fermented in bourbon barrels with maple syrup and offered a fascinating melange of flavors that somehow became French toast in a glass. Or there was Epic's Triple Barrel Big Bad Baptist, which not only featured imperial stout aged in whiskey barrels but had barrel-aged coconut that made this spring to a new vibrancy and overshadow its high ABV.
2) Spices are on the rise as adjuncts, thankfully.
You saw this trend where the beer advertised it blatantly. Crazy Mountain's Rum Barrel Aged Spanish Coffee Stout, for example, was rendered unforgettable by the fact that the Denver brewery used Mexican chocolate to make what could have been a heavy beer burst with flavor.
But the trend appeared even where you were least expecting it, and it was pleasing. Verboten's Tiramisu Little Nonsense had a surprising shock of Saigon cinnamon that left you with hope that chefs can make deserts like this too. And Intrepid Sojourner Beer Project's Barrel-Aged Imperial Turkish Coffee Stout added even more Middle Eastern spicing than its regular-strength version - and took your palate to a far-off place.
If there was a single beer of the festival, it was this Teller County brewery's Divide Ethos, a spontaneously fermented wild ale that felt like a kicked-up saison, with the bugs pinching your tongue with just a bit of sour and a whole lot of wild. The fact that it was the brewery's first coolship beer speaks even more to its ability to create new flavors.
Paradox was a big winner last year as well. It doesn't get as much attention as some of Colorado's other great wild-yeast-ale makers, partly because of its out-of-the-way location west of Colorado Springs. But it sure should.
4) It's the fruit and unusual add-ins, as much as the bugs, that are propelling stand-out sours.
Maybe Modern Times pushed the sour envelope a little too much with its One Million Tomorrows, but by mixing a ton of blueberries and raspberries into its wine-barrel-aged saison, it created such a complex flavor that you were willing to forgive the brewery.
No forgiveness at all was needed for Three Barrel's Hermano X, a lambic made with coriander, orange peel and three types of pepper that was tart enough to wake up your taste buds and your mind. And if Caution Brewing's Mazu Sour Belgian Golden — made with orange peel, coriander and cardamom and aged in red-wine barrels — wasn't the best sour on the floor, it may have been the most unique.
5) More significantly aged beers are needed.
Two-and-three-year-old beers were everywhere. But the joy of sipping Stone Brewing's 2007 Old Guardian Barleywine and enjoying its sweetly aged body even as the hops diminished was a short-lived pleasure because it stood so alone among the largely newer beers on the floor (save for Sam Adams' 24-year-old Triple Bock).
There wasn't much one could have left wanting from the festival. But 10-year-or-older beers would have been fun to try more frequently.
Labels: Big Beers, Cellar West Artisan Ales, Crazy Mountain Brewing Company, Epic Brewing, Intrepid Sojourner, Loveland Aleworks, Modern Times, Paradox Brewing, Stone Brewing, Three Barrel Brewing, Verboten Brewing
Monday, January 09, 2017
4 Things I Learned at Big Beers, Belgians & Barleywines Festival 2017
Colorado's best themed beer festival found a new home in Breckenridge after 16 years in Vail and, frankly, found a new energy. There was vibrancy throughout beer bars in the town and vibrancy throughout the Beaver Run Resort, where most events were held. And brewers clearly tried to raise their games with the beer they were pouring — and, in many cases, succeeded.
Here, then, are four big thoughts about what took place over the past four days, both in regard to the beer and in regard to the good folks who were ensuring the beers were poured.
1) The new wave of imperial stouts will redefine the style.
It may sound obvious, but you can't drink Russian imperial stouts for three-plus hours without them beginning to taste a lot alike. That is why the growing number of brewers adding unique ingredients to these creations — ingredients that go beyond the coffee and chocolate that brewers like Epic already have pioneered so well — were the ones most often turning heads at Big Beers.
Station 26 Brewing stood at the head of the pack with its German Chocolate Bourbon Barrel Aged Dark Star Imperial Stout, which felt every bit like the desert it was named after and flowed so easily at 13 percent ABV that you didn't know whether to be enthralled or frightened. And very close to that creation in its palate-pleasing level was Weldwerks Brewing's Barrel Aged Mexican Achromatic, which bubbled over with cinnamon and vanilla and made Mexican coffee weep at what it could be with hops and barley added.
2) The barrel can make all the difference.
With more breweries trying more ways to age their beer in barrels, the possibilities are almost limitless at the flavor profiles that can come from the experiments. But not every decision to throw a beer into a barrel is a solid one — a truth that could be seen in the number of barrel-aged saisons from very good brewers that felt listless and undefined. (A major exception was the Old Order 6 bourbon-barrel-aged imperial black saison from Solemn Oath Brewing, whose malt backbone allowed the beer to stand up against the barrel).
But there were brilliant decisions with barrels too. Paradox Beer's Trois Ans Anniversary Ale, aged in Spanish Cedar barrels, gave off a wonderful blend of tart and smoky-wood complexity and made you stop to think about what you were tasting. Similarly, the choice by Grimm Brothers Brewhouse to age its Magic Mirror imperial koltbusser in oak barrels turned an adequate malt monster into a tart and challenging beer that showed off its honey and molasses in new and vibrant ways.
3) More chai beers and imperial IPAs are needed.
Two years ago, tiny Altitude Chophouse had maybe the beer of the festival with a chai-infused dunkelweizen, making one ask why more breweries don't use this palate-enlivening ingredient. This year, New Holland Brewing absolutely startled with its Dragon's Milk Reserve Vanilla Chai, which was a full-throttled expression of how bold flavors can make big beers seem like pleasant tea.
But while chai beers remain maybe unsurprisingly rare, it was a little shocking to see the lack of barrel-aged IPA and double IPA beers on display when the style combines the two most popular craft-brewing trends of the past 10 years. And one sip of Steamworks Brewing's 50/50 Barrel Aged Imperial IPA, with its huge whiskey mouthfeel almost perfectly balanced by its big hops, showed why this is a trend that needs to pick up.
4) One never needs to leave the resort to really enjoy Big Beers now.
A primary advantage in moving to Breckenridge was to plop the festival in the midst of a town that could support it with days of special tappings and beer/food pairings around the main event. And while reports where that the gatherings at places like Aprés Handcrafted Libations were phenomenal, you didn't have to step foot into the negative-11-degree weather to truly enjoy the event.
Late-night activities at Beaver Run featured welcoming collections of brewers and beer lovers alike, particularly the Friday night beer-cigar pairing that let drinkers try to combine smoking and drinking if they wanted - or just wander around and sample some of the best beer in the nation, often while talking to the man or woman who made it (without any pouring lines).
The seminars have ramped up throughout the morning and early-afternoon of the main tasting, providing attendees with more knowledge than you could ever want about the brewing process (more to come on that in a later blog about experimental malts). And the resort bar became a place to go by yourself, knowing you'd run into industry friends.
Laura and Bill Lodge exceeded expectations this year. And the festival keeps getting better.
Colorado's best themed beer festival found a new home in Breckenridge after 16 years in Vail and, frankly, found a new energy. There was vibrancy throughout beer bars in the town and vibrancy throughout the Beaver Run Resort, where most events were held. And brewers clearly tried to raise their games with the beer they were pouring — and, in many cases, succeeded.
Here, then, are four big thoughts about what took place over the past four days, both in regard to the beer and in regard to the good folks who were ensuring the beers were poured.
1) The new wave of imperial stouts will redefine the style.
It may sound obvious, but you can't drink Russian imperial stouts for three-plus hours without them beginning to taste a lot alike. That is why the growing number of brewers adding unique ingredients to these creations — ingredients that go beyond the coffee and chocolate that brewers like Epic already have pioneered so well — were the ones most often turning heads at Big Beers.Station 26 Brewing stood at the head of the pack with its German Chocolate Bourbon Barrel Aged Dark Star Imperial Stout, which felt every bit like the desert it was named after and flowed so easily at 13 percent ABV that you didn't know whether to be enthralled or frightened. And very close to that creation in its palate-pleasing level was Weldwerks Brewing's Barrel Aged Mexican Achromatic, which bubbled over with cinnamon and vanilla and made Mexican coffee weep at what it could be with hops and barley added.
2) The barrel can make all the difference.
With more breweries trying more ways to age their beer in barrels, the possibilities are almost limitless at the flavor profiles that can come from the experiments. But not every decision to throw a beer into a barrel is a solid one — a truth that could be seen in the number of barrel-aged saisons from very good brewers that felt listless and undefined. (A major exception was the Old Order 6 bourbon-barrel-aged imperial black saison from Solemn Oath Brewing, whose malt backbone allowed the beer to stand up against the barrel).
But there were brilliant decisions with barrels too. Paradox Beer's Trois Ans Anniversary Ale, aged in Spanish Cedar barrels, gave off a wonderful blend of tart and smoky-wood complexity and made you stop to think about what you were tasting. Similarly, the choice by Grimm Brothers Brewhouse to age its Magic Mirror imperial koltbusser in oak barrels turned an adequate malt monster into a tart and challenging beer that showed off its honey and molasses in new and vibrant ways.
3) More chai beers and imperial IPAs are needed.
Two years ago, tiny Altitude Chophouse had maybe the beer of the festival with a chai-infused dunkelweizen, making one ask why more breweries don't use this palate-enlivening ingredient. This year, New Holland Brewing absolutely startled with its Dragon's Milk Reserve Vanilla Chai, which was a full-throttled expression of how bold flavors can make big beers seem like pleasant tea.
But while chai beers remain maybe unsurprisingly rare, it was a little shocking to see the lack of barrel-aged IPA and double IPA beers on display when the style combines the two most popular craft-brewing trends of the past 10 years. And one sip of Steamworks Brewing's 50/50 Barrel Aged Imperial IPA, with its huge whiskey mouthfeel almost perfectly balanced by its big hops, showed why this is a trend that needs to pick up.
4) One never needs to leave the resort to really enjoy Big Beers now.
A primary advantage in moving to Breckenridge was to plop the festival in the midst of a town that could support it with days of special tappings and beer/food pairings around the main event. And while reports where that the gatherings at places like Aprés Handcrafted Libations were phenomenal, you didn't have to step foot into the negative-11-degree weather to truly enjoy the event.
Late-night activities at Beaver Run featured welcoming collections of brewers and beer lovers alike, particularly the Friday night beer-cigar pairing that let drinkers try to combine smoking and drinking if they wanted - or just wander around and sample some of the best beer in the nation, often while talking to the man or woman who made it (without any pouring lines).
The seminars have ramped up throughout the morning and early-afternoon of the main tasting, providing attendees with more knowledge than you could ever want about the brewing process (more to come on that in a later blog about experimental malts). And the resort bar became a place to go by yourself, knowing you'd run into industry friends.
Laura and Bill Lodge exceeded expectations this year. And the festival keeps getting better.
Labels: Big Beers, Breckenridge, Grimm Brothers Brewhouse, Laura Lodge, New Holland Brewing, Paradox Brewing, Solemn Oath Brewery, Station 26 Brewing, Steamworks Brewing, Weldwerks Brewing
Tuesday, January 14, 2014
Five Things I Learned from Vail Big Beers 2014
Sam Calagione set the tone appropriately in declaring at Thursday's dinner that kicked off the 2014 Vail Big Beers, Belgians & Barleywines Festival that the event was "one of the top 10 beer festivals ... in the country." The next three days proved that, if anything, the Dogfish Head Brewery founder undersold it.
This was the year the Fearless Tasting Crew went big, splurging for a fantastic eating experience and gobbling up pretty much every seminar possible. And around every corner seemed a beer, a pairing, a bit of knowledge that opened more eyes.
The full spectrum of the lessons - and what they reveal about the current craft beer scene - will be played out here in the coming weeks over numerous columns. But it is worth saluting organizers Laura and Bill Lodge and noting a handful of things that stood out with all the subtlety of a Crooked Stave barrel-aged sour (which was on hand and wonderful).
1) Great Divide can still bring it
In a festival where one struggled to identify even a single disappointing beer (zero pour-outs in 3-1/2 hours of tasting for this guy), nothing stood out quite like Great Divide's Barrel Aged Grand Cru Cuvee. Aged in a single Syrah barrel, this creation screamed out all the joys of the festival - experimental, giant (12% ABV), tart (though not too much so) and stunningly balanced and drinkable.
Sometimes at the best festivals, people run to find the newest, hippest tastes - and those, mind you, are great. But 20 years into its life, this Denver legend still produces eye-opening surprises - enough to outdo even all the new kids on the block.
2) Sour is the new triple IPA
Sours have become more common, more clever and mixed with more ingredients in recent years. But now they appear to be going in the same direction that hop bombs went several years ago - more extreme. The difference is, these results might speak better for the genre than the envelope-pushing hop races did.
Big Beers presented sours that were pleasantly pucker-worthy (Cambridge Brewing's Cerise Casee Solera-aged American Sour Ale) and brimming with fruit that accented the wild yeast perfectly (Grand Teton Barrel Aged Huckleberry Sour). But if that wasn't enough, you could find an intriguingly good smoked sour (Paradox Skully Barrel No. 7) and a tart beer made with local ingredients (AC Golden Gooseberry Colorambic). Amp it up and push the envelope away; it only seems to be getting better.
3) The art of pumpkin beers is not dead
Less than three months ago, I lamented that every pumpkin beer of 2013 seemed to be over-spiced or under-flavored. Then I found at Big Beers that I was just trying the wrong ones.
Fate Brewing's Barrel-Aged Imperial Smoked Pumpkin Ale had all the complexity that its name implied, but the smoke was light enough to be unobtrusive and the pumpkin was pure baked sweetness. Meanwhile, Wiley Roots Brewing's Apumpalyptic Imperial Ale was filled with non-biting spices and alcoholic warmth, just begging to be enjoyed in greater quantities than it should be.
4) Any Fort Collins tour without a stop in Loveland is wasted
Those who haven't visited Grimm Brothers Brewhouse in the past year are missing a significantly evolved beer maker that has moved beyond its traditional German roots to incorporate new styles. At the Vail Cascade, it broke out a complex Devil's Riddle again and supplemented that with a lightly soured Once Upon A Time American wild ale and a Grandfather Grim foreign export stout that was dark like a cookie.
But Verboten Brewing, also of Loveland, showed up every bit as big, especially with a Bourbon Barrel-Aged Mountain Man that had a vanilla underbelly softening the bourbon kick in a way that made it approachable. And Loveland Aleworks didn't slack a bit with an Imperial Stout that was as dark and rich as its 12.5% ABV denoted but surprisingly easy-bodied and pleasant.
5) For the 2015 festival, go big. You won't regret it.
Even at $108 per person, the Tasting Crew walked away from the Avery/Dogfish Head dinner convinced it was a bargain. The chefs at Atwater on Gore Creek crafted five courses of incredible offerings (beef sushi and Gingersnap-crusted venison, to name two) and not only paired them in a spot-on fashion but did so with beers - especially from Avery - that ranged from hard to impossible to find. (The return of the very limited Thensaurum, aged 18 months to tart perfection in rum barrels, may have been the biggest highlight.)
Beyond that, though, the chance to meander around not just for one day but for the weekend allowed good time to learn about nuances, whether it was at Friday night's winter seasonals session with four brewers or at a beer-cigar pairing where non-presenting breweries (I'm looking at you, Epic Brewing) brought their own stashes to share with crowd. And after a weekend of walking through so many treasures, one could treat Saturday not like a rush around the bigger and more spacious tasting area (pictured a few paragraphs above) but a chance to catch up again with brewers and enjoy the scene calmly.
Sam Calagione set the tone appropriately in declaring at Thursday's dinner that kicked off the 2014 Vail Big Beers, Belgians & Barleywines Festival that the event was "one of the top 10 beer festivals ... in the country." The next three days proved that, if anything, the Dogfish Head Brewery founder undersold it.
This was the year the Fearless Tasting Crew went big, splurging for a fantastic eating experience and gobbling up pretty much every seminar possible. And around every corner seemed a beer, a pairing, a bit of knowledge that opened more eyes.
The full spectrum of the lessons - and what they reveal about the current craft beer scene - will be played out here in the coming weeks over numerous columns. But it is worth saluting organizers Laura and Bill Lodge and noting a handful of things that stood out with all the subtlety of a Crooked Stave barrel-aged sour (which was on hand and wonderful).
1) Great Divide can still bring it
In a festival where one struggled to identify even a single disappointing beer (zero pour-outs in 3-1/2 hours of tasting for this guy), nothing stood out quite like Great Divide's Barrel Aged Grand Cru Cuvee. Aged in a single Syrah barrel, this creation screamed out all the joys of the festival - experimental, giant (12% ABV), tart (though not too much so) and stunningly balanced and drinkable.
Sometimes at the best festivals, people run to find the newest, hippest tastes - and those, mind you, are great. But 20 years into its life, this Denver legend still produces eye-opening surprises - enough to outdo even all the new kids on the block.
2) Sour is the new triple IPA
Sours have become more common, more clever and mixed with more ingredients in recent years. But now they appear to be going in the same direction that hop bombs went several years ago - more extreme. The difference is, these results might speak better for the genre than the envelope-pushing hop races did.
Big Beers presented sours that were pleasantly pucker-worthy (Cambridge Brewing's Cerise Casee Solera-aged American Sour Ale) and brimming with fruit that accented the wild yeast perfectly (Grand Teton Barrel Aged Huckleberry Sour). But if that wasn't enough, you could find an intriguingly good smoked sour (Paradox Skully Barrel No. 7) and a tart beer made with local ingredients (AC Golden Gooseberry Colorambic). Amp it up and push the envelope away; it only seems to be getting better.
3) The art of pumpkin beers is not dead
Less than three months ago, I lamented that every pumpkin beer of 2013 seemed to be over-spiced or under-flavored. Then I found at Big Beers that I was just trying the wrong ones.
Fate Brewing's Barrel-Aged Imperial Smoked Pumpkin Ale had all the complexity that its name implied, but the smoke was light enough to be unobtrusive and the pumpkin was pure baked sweetness. Meanwhile, Wiley Roots Brewing's Apumpalyptic Imperial Ale was filled with non-biting spices and alcoholic warmth, just begging to be enjoyed in greater quantities than it should be.4) Any Fort Collins tour without a stop in Loveland is wasted
Those who haven't visited Grimm Brothers Brewhouse in the past year are missing a significantly evolved beer maker that has moved beyond its traditional German roots to incorporate new styles. At the Vail Cascade, it broke out a complex Devil's Riddle again and supplemented that with a lightly soured Once Upon A Time American wild ale and a Grandfather Grim foreign export stout that was dark like a cookie.
But Verboten Brewing, also of Loveland, showed up every bit as big, especially with a Bourbon Barrel-Aged Mountain Man that had a vanilla underbelly softening the bourbon kick in a way that made it approachable. And Loveland Aleworks didn't slack a bit with an Imperial Stout that was as dark and rich as its 12.5% ABV denoted but surprisingly easy-bodied and pleasant.
5) For the 2015 festival, go big. You won't regret it.
Even at $108 per person, the Tasting Crew walked away from the Avery/Dogfish Head dinner convinced it was a bargain. The chefs at Atwater on Gore Creek crafted five courses of incredible offerings (beef sushi and Gingersnap-crusted venison, to name two) and not only paired them in a spot-on fashion but did so with beers - especially from Avery - that ranged from hard to impossible to find. (The return of the very limited Thensaurum, aged 18 months to tart perfection in rum barrels, may have been the biggest highlight.)
Beyond that, though, the chance to meander around not just for one day but for the weekend allowed good time to learn about nuances, whether it was at Friday night's winter seasonals session with four brewers or at a beer-cigar pairing where non-presenting breweries (I'm looking at you, Epic Brewing) brought their own stashes to share with crowd. And after a weekend of walking through so many treasures, one could treat Saturday not like a rush around the bigger and more spacious tasting area (pictured a few paragraphs above) but a chance to catch up again with brewers and enjoy the scene calmly.
Labels: AC Golden, Avery Brewing, Big Beers, Cambridge Brewing, Fate Brewing, Grand Teton Brewing, Great Divide, Grimm Brothers Brewhouse, Loveland Aleworks, Paradox Brewing, Verboten Brewing, Wiley Roots Brewing
